• Preheat oven to 350 degrees.

Sage Infused Oil

• Add ¼ cup oil and 8 sage leaves to a small saucepan and place over medium heat for 5 minutes.
• Remove from heat, let cool, and then discard the leaves.

Roasted Pepitas

• In a small mixing bowl, combine the pepitas, olive oil, cumin, garlic powder, and salt.
• Spread onto a baking sheet and roast for 10-15 minutes or until brown. Set aside.

Pumpkin Sage Hummus

• Place the chickpeas in a small bowl of water and gentry rub them between your fingers to remove the skins.
• Place the chickpeas in a microwave-safe bowl and heat for 30 seconds on high.
• Place the chickpeas, pumpkin, 3 tablespoons of the sage infused oil, tahini, cumin, garlic powder, cinnamon, cayenne pepper, and salt into a food processor. Blend for 1 minute or until smooth.
• Place into a bowl and garnish with the remaining 1 tablespoon sage infused olive oil, some roasted pepitas and a sprinkling of paprika for color.
• Finely mince the remaining 3 sage leaves and add for additional garnish.